Some Cooking Essentials:

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Caramel Apple Pie

Yield: 8-10

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Ingredients

Homemade Caramel

2 cups granulated sugar
12 tablespoons salted butter, room temperature & cubed
1 cup heavy cream, room temperature
1 teaspoon vanilla extract
¼ tsp salt

Crust (Makes 2 crusts)

1 stick of butter (I used salted), chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus extra for rolling
2 tablespoons sugar
Ice water (only use enough to moisten dough- prepare 1 cup)

Crumb Topping

2 cups flour
1 cup brown sugar, packed
2 sticks butter (I used salted) chilled and cut into large chunks

Apple Pie Filling

6-7 medium tart apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
½ cup granulated sugar
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoon all-purpose flour
3 tablespoons lemon juice

Instructions

Caramel

Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick, amber-colored liquid.
Add butter, stirring until fully combined.
Slowly pour in the heavy cream, stirring continuously. Boil for 1 minute, then remove from heat and stir in vanilla and salt.
Let the caramel cool slightly. You will use half of this for the pie and then reserve the other half for drizzling on top!

Pie Crust

In a deep, large bowl, mix the flour, chilled butter cubes, and vegetable shortening and use a pastry cutter or your fingers to mix until the mixture resembles coarse almond-shaped crumbs.
Add ice water, one tablespoon at a time, and toss with your fingers until the dough comes together. Don't mess with the dough too much or add too much water. You only need enough water for the dough to hold together. Once you've achieved that, form the dough into two disks, wrap it in plastic wrap, and refrigerate for at least 1 hour. You can also refrigerate overnight. I like to freeze the second pie crust so that I have pie crust ready to go when the pie-mood strikes me.
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish. Trim any excess, and crimp the edges. Stick in refrigerator until you're ready to assemble the pie

Crumb Topping

In a medium bowl or food processor, mix the flour and brown sugar.
Add in the chilled butter cubes or use a pastry cutter/your fingers to mix until the topping resembles coarse crumbs. Make sure that you mix until it is not sandy, otherwise you will have a sandy texture on the pie. You want the crumbs to hold together.
Set aside.

Apple Pie Filling

Preheat your oven to 375°F (190°C).
In a small bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg, and flour.
In a large bowl, add sliced apples and drizzle lemon juice evenly and then toss to coat.
Sprinkle the brown sugar mixture over the apples and toss to evenly coat the apple slices.
Drizzle 1 cup of the homemade caramel sauce over the apples and mix well.
Spoon the apple filling into the chilled pie crust and then drizzle any remaining caramel that is left in the bowl into the pie.
Sprinkle the crumb topping generously over the apples, pressing lightly to adhere.
Bake the pie for 60 minutes or more, or until the topping is golden and the filling is bubbly. If the top is browning too quickly, cover loosely with foil halfway through. With this pie I covered with foil once the crumb topping was browned nicely, and continued cooking until bubbling. It took about 80 minutes total.
Cool for at least 2 hours before serving.